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Home / Recipes / Breakfast / Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole

1 hr 20 mins
| Leave a Comment |
5 from 5 votes
Jump to Recipe 12/14/20 | Updated: 12/15/20 | by Nora
Hashbrown Breakfast Casserole Pin 1

Make this easy Hashbrown Breakfast Casserole for a relaxing brunch this weekend. Can be made ahead for extra convenience!

female hand lifting slice of hash brown breakfast casserole out of casserole dish

I’ll be honest: I usually lean more towards sweet breakfast options, but I do make an exception for any kind of egg-based savory dish. Add potatoes, bacon, the option to make it ahead and a few colorful veggies – and consider me sold 😉

This is one of my favorite savory breakfast casseroles. We frequently have it for dinner around here as well -it’s just so simple and delicious, I could eat it any time of the day!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for hash brown breakfast casserole with text labels
Ingredients for Hashbrown Breakfast Casserole: Sausage, bacon, onion, red pepper, celery, hash browns, cheddar, eggs, milk, ground paprika, nutmeg, salt and pepper.

Ingredient notes

  • Sausage: Plain old breakfast sausage is the classic here, but feel free to use turkey breakfast sausage, maple breakfast sausage or even Italian sausage can all work in this casserole.
  • Red pepper: Feel free to use a yellow or green pepper in place of the red, if that’s all you have on hand.
  • Cheese: Shredded cheddar is my favorite here, but feel free to use Colby Jack, Gouda or Swiss cheese all work in place of the cheddar.
  • Milk: I find this casserole plenty rich, so I use 2% milk. Feel free to use whole or half and half instead. I would personally not use cream, because the casserole already has fat from the sausage, bacon and cheese.

How to make a Hashbrown Breakfast Casserole

1. Start by browning the sausage and bacon in a large skillet until both are cooked.

photo collage to show how to sauté meat and vegetables to make a breakfast casserole

2. Next, add the diced vegetables and cook until softened.

3. Transfer the sausage mixture to your largest mixing bowl. Add all of the remaining ingredients to the bowl, then carefully stir to combine everything.

photo collage to show how to assemble a hash brown breakfast casserole

4. Transfer the mixture to a 9×13 inch casserole dish and bake.

Let the casserole sit on the counter for 10-15 minutes before slicing it to serve.

sliced hash brown breakfast casserole in a white dish

Recipe tips

Should I thaw frozen hashbrowns before cooking?

Yes, I recommend thawing frozen hashbrowns according to package directions before using in this casserole recipe.

Can you make this casserole ahead?

Yes, you can!

It lasts for up to 3 days in the fridge.

To reheat, simply put in a 375˚F oven for 30 minutes until the casserole is heated through.

Can I skip browning the sausage and vegetables?

No, please don’t.

I know it’s an extra step, but browning the sausage and bacon adds a lot of extra flavor.

Browning the vegetables along with the meats is important too to remove excess liquid from the veggies.

If you skip this step, all the extra liquid will come out of the vegetables during baking and make your casserole mushy.

slice of hash brown breakfast casserole on white plate

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
female hand lifting slice of hash brown breakfast casserole out of casserole dish
Save Recipe Saved!

Hashbrown Breakfast Casserole

Make this easy Hashbrown Breakfast Casserole for a relaxing brunch this weekend. It's easy to put together and you can even make it ahead!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 5 votes
Print Add Review

Recipe details

Prep 20 mins
Cook 50 mins
Resting Time 10 mins
Total 1 hr 20 mins
Servings 10 servings
Difficulty Easy

Ingredients
 

  • ½ pound breakfast sausage
  • 4 oz bacon
  • 1 onion chopped
  • 1 stalk celery chopped
  • 1 red pepper chopped
  • 6 eggs beaten
  • 30 oz frozen hashbrowns thawed
  • 8 oz shredded Cheddar cheese
  • 1.5 cups milk
  • 1 teaspoon salt
  • ½ teaspoon ground paprika
  • 1 pinch ground nutmeg
  • black pepper to taste

Instructions
 

  • Brown meats and vegetables:
    Heat a large skillet over medium-high heat. Brown the sausage and bacon. Add the onion, celery and red pepper and brown until softened. Place in a large bowl and cool for 5 minutes.
  • Prep:
    Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish (OR use a very deep 7×11 dish for a thicker casserole).
  • Finish casserole:
    Add remaining ingredients to the bowl with the sausage mix. Stir well, then transfer to the prepared casserole dish.
  • Bake:
    Bake the casserole for 50-60 minutes, or until set in the middle. Cool for 10-15 minutes before slicing to serve.
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Notes

Ingredient notes

  • Sausage: Plain old breakfast sausage is the classic here, but feel free to use turkey breakfast sausage, maple breakfast sausage or even Italian sausage can all work in this casserole.
  • Red pepper: Feel free to use a yellow or green pepper in place of the red, if that’s all you have on hand.
  • Cheese: Shredded cheddar is my favorite here, but feel free to use Colby Jack, Gouda or Swiss cheese all work in place of the cheddar.
  • Milk: I find this casserole plenty rich, so I use 2% milk. Feel free to use whole or half and half instead. I would personally not use cream, because the casserole already has fat from the sausage, bacon and cheese.

Make ahead tips

You can bake the casserole ahead of time. Let it cool, then cover and refrigerate for up to 3 days.
To reheat, simply put in a 375˚F oven for 30 minutes until the casserole is heated through.

Nutrition

Serving: 1servingCalories: 338kcalCarbohydrates: 19gProtein: 17gFat: 21gSaturated Fat: 9gCholesterol: 147mgSodium: 665mgPotassium: 474mgFiber: 1gSugar: 3gVitamin A: 880IUVitamin C: 23.2mgCalcium: 236mgIron: 1.8mg
Nutrition is an estimate.

More recipe information

Course: Breakfast
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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